Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Moose meat, (10-1/2 ounces each)
Cut into 1-inch cubes 1 c Dry red wine
2 tb Shortening 1 lg Onion; diced
1/4 ts Cracked black pepper 3 Carrots; sliced
1/2 ts Paprika 18 sm Whole white onions
1 Bay leaf 12 sm New potatoes; peeled
1 ts Salt 2 tb Butter
2 cn Condensed beef broth 2 tb Flour

Saute meat cubes in shortening until brown on all sides. Add pepper,
paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours. Add whole
onions and potatoes; cover and simmer for an additional 15 minutes,
or until the vegetables are barely tender. Mix butter and flour into
a paste. Drop into simmering stew. Cook, stirring, until stew
bubbles and thickens. Serve with rice or polenta.

Adaption from recipe by Phillip Velez, London Chop House (Detroit)
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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